Loin Recipes

The Loin Cut is a tender and sought after cut, suited to many various preparations. Here are some of our favourite recipes for bringing out the best!

These choice wild venison recipes sent to us by Raukumara Red fans. Please note these recipes are not our own and we therefore do not know their origin.


Raukumara Red Veninson Dijon Tenderloin

Dijon Tenderloin

TIME REQUIRED: 2 hour marinating. 20 mins prep and cook.

INGREDIENTS:
Raukumara red venison tenderloin.(1 serves 2 people)
Dijon Mustard.
Chopped Toasted Walnuts.
Breadcrumbs.
Pinch of salt.
1 tsp Cumin.
Soft brown sugar.
1tsp Thyme.
Black Pepper.

METHOD:
1.Mix all ingredients except venison in a bowl.
2.Add venison and marinade for at least 2 hours.
3.Sear in a hot pan.
4.Transfer to pre heated oven 200°for 10-12 mins turning once.
5.REST.
6.Slice and serve with pan juices.


Venison & Strawberry Salad with Pistachio & Balsamic.

TIME REQUIRED: Marinade 2 hours. 10 min fry. Serves 4.

INGREDIENTS:
1 venison Tenderloin.
2 Tbs aged balsamic, plus 1 for dressing.
2tsp brown sugar.
1tsp dried chilli flakes.
1 Tbs extra virgin olive oil.
1/2 cup pistachio nuts.(toasted chopped)
Rocket
1 Punnet strawberries.
Grated zest of one orange.

METHOD:
1.Place balsamic,sugar,orange zest,chilli,olive oil,and venison into a bowl. Massage into venison and leave to marinade for at least 2 hours or up to 24.
2.Heat fry pan and add oil.
Sear venison on all sides then,reduce heat ,cover and cook for 10 mins.
3.Rest.
4.Arrange the venison with strawberries,pistachios and rocket and drizzle over balsamic and olive oil.


Raukumara Red Sweet Bacon Wrapped Venison Loin

Sweet Bacon Wrapped Venison Loin

TIME REQUIRED: 1Hrs 20 Mins Total, (40 Mins Prep, 40 Mins Cook)

INGREDIENTS:
1 X Venison loin
250g bacon (Plain, thin-sliced Bacon is best)
3 cups dark brown sugar
2 cups soy sauce
1/4 cup white sugar (Optional for added Sweetness)

METHOD:
1 Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
2 Put Venison Loin in a tin and pour Brown Sugar/Soy Sauce mixture over. Roll tenderloin over in mixture, completely covering it. Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time.
3 Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminium foil below to catch dripping. Don't throw away marinade. Wrap a piece of bacon around the very end of the loin, securing the bacon strip with a toothpick. Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The loin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
4 Drizzle remaining marinade over venison loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster. Place on centre rack in oven and bake at 180°C for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes. REST.
5 Place directly on a Grill over medium-high heat to sear the bacon and outer loin. Remove from grill and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.


Warm Salad of Peppered Raukumara Red Venison.

Warm Salad of Peppered Venison.

TIME REQUIRED: Approx :10 mins.

INGREDIENTS:
2tablespoons black peppercorns,crushed.
1tablespoon white peppercorns,crushed.
1 venison saddle.
1 teaspoon Dijon mustard.
1 tablespoon sunflower oil.
25g butter.
Salad leaves.
2 celery sticks
. Salt & Pepper.

METHOD:
Mix peppercorns together. Smear venison with mustard and roll it in peppercorns.
Heat frying pan until hot.
Add sunflower oil and venison,add butter and fry for approx 6 mins until coloured with crisp shell.
Transfer pan to warm place and REST for minimum 10 (up to 40)mins.
Slice venison into thin strips and serve over salad.



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